You don’t need a slow cooker to slow cook, so simmer this on the hob or in the oven if you have a lidded casserole-dish (or tin-foil to cover). I ususally put this on at lunch time when I’m working from home. You can serve…
Month: June 2020
This is a Chinese egg fried rice. It’s absurdly easy. Nuff said.
Time to make: 5 minutes
Mouths: feeds 1 (double the amounts if you’re having a guest)
- 1 x packet of ready-made rice
- 1 x egg
- 1 x glug of oil (vegetable or coconut oil)
- 1 x tsp glug of sesame oil
- 2 x tsp soy sauce
- 1 x good pinch or salt
- 1 x small handful of frozen peas
- 1 x teaspoon of coconut oil
- Change the rice for brown basmati if you prefer
- A large non-stick saucepan
- Wooden spoon/spatula
- Before you open the rice packet smush it on the counter top under the heel of your hand a bit to loosen up the rice; you don’t want to drop a rice block into your pan, you want separate rice grans
- Put the pan on a medium high heat. Add the oil/cocunut oil first and then add the sesema oil to that.
- While that’s heating up, whisk the egg in a small bowl with a good pinch of salt
- Add the soy sauce to the pan and then add the contents of the rice packet, stirring well. You want your rice coated in oil and soy sauce.
- Move the rice to the edges of the pan to make a clearing in the centre. Now, add a small splash of your egg mixture and stir it up as it cooks so that it begins to break up. As it does, bring some rice in and incorporate it, stirring the whole time. Do this one egg-spash at a time, cooking the egg into portions and bringing the rice in to help break it up.
- Bring the whole thing together and cook for further further few minutes. Both the rice and eggs should now be cooked.
- Add the frozen peas if you’re using them. Stir them in well and then turn of the heat. The peas will gently defrostinfg and warm through.